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Comparison of Differential Flavor Metabolites in Meat of Lubei White Goat, Jining Gray Goat and Boer Goat

文献类型： 外文期刊

作者： Wang, Weiting 1 ; Sun, Bei 3 ; Hu, Peng 1 ; Zhou, Meng 4 ; Sun, Sujun 1 ; Du, Pengfei 1 ; Ru, Yi 1 ; Suvorov, Alexander 1 ;

作者机构： 1.Shandong Acad Agr Sci, Key Lab Agroprod Proc Technol Shandong Prov, Key Lab Novel Food Resources Proc, Minist Agr & Rural Affairs,Inst Agrofood Sci & Te, 202 Gongye North Rd, Jinan 250100, Shandong, Peoples R China

2.Jiangsu Uniwell Biotechnol Co Ltd, 16 Yulan Ave, Xucheng 211700, Peoples R China

3.Jiangsu Prov Xuzhou Pharmaceut Vocat Coll, Xuefu Rd, Xuzhou 221116, Jiangsu, Peoples R China

4.Jinan Anim Prod Qual & Safety Monitoring Ctr, 12 Wanshou Rd, Jinan 250100, Shandong, Peoples R China

关键词： goat; meat; flavor; metabonomics

期刊名称：METABOLITES （ 影响因子：4.932； 五年影响因子：4.98 ）

ISSN：

年卷期： 2019 年 9 卷 9 期

页码：

收录情况： SCI

摘要： Flavor is one of the most important sensory characteristics of meat. The development of taste and aroma can be attributed to thousands of flavor molecules and precursors that are present in meat tissues. As a result, the identification of these flavor compounds and an improved understanding of their roles are necessary for improving the sensory quality and customer appeal of meat products. In the current study, we compared the metabolic profiles of meat specimens from the Lubei white goats (LBB), Boer goats (BE) and Jining grey goats (JNQ) by untargeted liquid chromatography-mass spectrometry. Our metabolomic data revealed that the three types of goat meat showed significantly different profiles of fatty acids, aldehydes, ketones, lactones, alkaloids, flavonoids, phenolics and drug residues, which could underpin the nuances of their flavors. Taken together, our results provided insights into the molecular basis for sensory variations between different goat meat products.

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